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An all-star cast; TASTE I Tonight sees paying guests sample the true taste of some of Wales' biggest names in cooking at the annual Chefs' Night Out. Here, three of them share recipes for you to make at home...

STELLAR line-up of star chefs from in and around Wales taking part in this year's Chefs' Night Out in aid of Ty Hafan Children's Hospice.

AThe 14-strong cast, including Michelin Star chefs Hwyel Jones, James Sommerin and Stephen Terry, will be demonstrating their art at the Gala Dinner being held at the Parc Hotel Cardiff tonight.

Featuring special guest 2014 Masterchef Champion Ping Coombes, the event, being hosted and supported by The Parc Thistle Hotel for a second time, has raised over PS300,000 for Ty Hafan since its first staging in 2010.

Under the Chefs' Night Out format, each chef creates a four-course menu per table with matched wine. Guests discover which chef will be cooking for their table at a reception draw on the night.

Guests are also able to bid for a chef to cook at their own home.

THE FULL LINE-UP James Sommerin Restaurant James Sommerin Stephen Terry The Hardwick Roger Jones The Harrow at Little Bedwyn Duncan Barham The Grove Will Holland Coast Hywel Jones Lucknam Park Hotel and Spa Richard Davies Manor House Hotel Will Guthrie Buckland Manor Bryan Webb Tyddyn Llan Sian Rees Sosban Mark Jordan Ocean Restaurant at the Atlantic Hotel/ The Beach David Kelman Ellenborough Park Ping Coombes Special Guest Chef & Masterchef Champion 2014 SLOW COOKED SIRLOIN OF DEVONSHIRE ROSE VEAL, SWEETBREADS GLAZED IN PANCETTA, MARINATED SALSIFY & TRUFFLE VINAIGRETTE Hywel Jones is executive chef of the Park Restaurant and The Brasserie at Lucknam Park Hotel & Spa, AA Hotel of the Year 2011. Hywel has held a Michelin star at The Park since 2006 and has received many accolades including becoming Welsh champion on Great British Menu and winning Hotel Chef of the Year at the 2007 Catey Awards.

Ingredients 1kg piece of veal loin with fat removed Chicken mousseline: 1 skinless chicken breast 1/2 an egg white 200ml double cream Sweetbread boudins: 250g veal sweetbreads soaked blanched and peeled Thinly sliced pancetta to wrap sweetbreads Marinated salsify: 10 salsify spears 100ml white wine vinegar 100ml white wine 100ml olive oil 10 coriander seeds 2 shallots, finely chopped Girolles: 200g of baby girolles cleaned 1 shallot, finely diced 1 sprig tarragon Vinaigrette to dress Truffle vinaigrette: 2 egg yolks 50ml sherry vinegar 50ml reduced Truffle jus or red wine sauce 300ml groundnut oil Truffle oil and honey to taste Micro shoots and truffle to serve Method Veal loin: Cut lengthways into 3 or 4 pieces and trim into neat cylinders. Cling film tightly to retain shape, vacuum pack and poach at 58degC in a water bath for roughly 40 minutes. Chill and set aside.

Chicken mousseline: Blend chicken breast with the egg white and a pinch of salt. Pass through a drum sieve and gradually beat in the cream in a bowl over ice.

Sweetbread boudins: Break sweetbreads into 1 inch nuggets and dust lightly in seasoned flour. Pan fry until golden but still underdone. Chill and mix with the mousseline (just enough to bind). Roll into long cylinders the diameter of a 2 pence piece and wrap in cling film. Then poach at 75degC until cooked. Wrap in the pancetta, cut in to 1 inch pieces.

Marinated salsify: Peel the salsify spears then slice into ribbons using the peeler. Combine the white wine vinegar, white wine, olive oil, coriander seeds and shallots in a pan. Bring to the boil. Pour contents over the raw salsify ribbons and allow to cool.

Girolles: Soften shallots in a little olive oil, add girolles and cook briefly, remove from heat. Season and dress with vinaigrette.

To serve: Slice three neat rounds of veal, season and arrange evenly around a plate. Pan fry the sweetbread boudins and use a little chicken jus and butter to glaze, place in middle of plate. Arrange girolles and salsify ribbons around the plate and add a few drops of truffle vinaigrette.

Finish with some micro shoots and grated and sliced truffle.

FENNEL AND LEMON CURED TROUT WITH TOMATO & CARDAMOM DRESSING James Sommerin is one of Wales' most acclaimed chefs. Famed for creating dishes of sublime intensity, using excellent seasonal local produce with a French influence, James secured a Michelin Star in 2007 while at the Crown at Whitebrook. He successfully retained the star for over six years before leaving to open his new venture, Restaurant James Sommerin.

Ingredients 2 sides of trout, pin boned Cure: 200g sea salt 20g fennel seed 50g dill or fennel 1 lemon - juice and zest Tomato dressing: 100ml olive oil 100ml rapeseed oil 200g diced tomato which has been skinned and de-seeded 3 cardamom pods 20g chopped dill 10g chopped mint To serve: 1 cucumber 1 tomato 1 small bunch of samphire. Micro shoots Method Trout: Make sure all bones are removed from the fillets and remove the skin. Keep the skin to make a crisp texture for the dish. Combine all the cure ingredients into a bowl. When mixed cover the trout fillets and place in a fridge and leave to cure for 2-3 hours. Once cured wash the salt mixture from the fish and pat dry, then leave to come to room temperature. Pan fry very quickly over a medium flame for about two minutes either side. You want the fish to be only just warm. To make the crispy skin. Place the skin between two sheets of greaseproof paper with a drizzle of oil and bake in the oven at 200degC for 5 minute or until golden.

6. Remove and allow to cool. When cold the skin will crisp.

Tomato dressing: Gently toast the cardamom pods in a little oil until they pop and release the black seeds. Add the tomato and herbs and oil and gently warm. Do not overheat as this will turn the tomato to puree. Leave in a fridge to infuse 2-3 hours before needed. To serve: Place the cured trout in the centre of the plate. Spoon the warmed tomato dressing generously over and around the trout. Use a peeler to slice the cucumber into fine ribbons, curl and place on top. Carefully place sprigs of samphire, micro shoots and thin wedges of tomato. Finally garnish with a shard of the crisp trout skin.

PORTLAND CRAB, PINEAPPLE, CUCUMBER & COCONUT Richard Davies is head chef of the Michelin starred, three AA rosette Bybrook restaurant at the Manor House Hotel, Castle Combe. As well as holding his star since 2009, Richard has won many awards including Great British Menu 2013.

Ingredients 300g freshly picked white crab meat 60g mayonnaise 5ml lime juice 1tsp chopped chives, 1tsp chopped coriander 1/2tsp finely chopped red chilli Jelly: 265ml pineapple juice 16g Vege-gel Pineapple: 1 extra sweet pineapple & 150g juice 100g sugar 2 star anise 10 pink peppercorns To serve: 1/2 a cucumber 30g roasted chopped cashew nuts Shoots of coriander, rocket and edible flowers Method Crab: Mix together the picked white crab meat, mayonnaise, lime juice, chives, coriander and red chilli and season. Jelly: Pour the pineapple juice in a pan, gently whisk in the vege-gel and bring to the boil, pour into a tray to set.

Pineapple: Peel and quarter the pineapple, remove the core and discard. Place the sugar in a pan and bring to a light caramel. Pour in half of the pineapple juice to dissolve the sugar. Once dissolved, pour in the rest of the juice and add the star anise and peppercorns. Place the pineapple in a vac pack bag and pour in some of the liquor, seal and cook in a water bath at 64oC for 40 minutes. When cooked, colour on a cast-iron grill pan. To serve: Peel, quarter and deseed the cucumber, vac pack on full to compress. Place the crab mix in a metal ring, then cut the jelly into discs using the metal ring and place on top. Neatly arrange the pineapple, cucumber and the nuts and dress with a few shoots.
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Title Annotation:Features
Publication:Western Mail (Cardiff, Wales)
Article Type:Recipe
Geographic Code:4EUUK
Date:Jan 31, 2015
Words:1313
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